Makes 1 × 450G (1LB) Loaf
A majestic bread, rich from treacle and buttermilk, which is fantastic with
smoked salmon, crab and prawns. It’s a stir-and-bake bread; you don’t even
need to shape it, as the dough simply gets popped in a loaf tin. I always
make a double batch – just by doubling the ingredients – and freeze one.
INGREDIENTS
You will need a 450g (1lb) loaf tin.
400g (14oz) wholemeal flour
100g (3½oz) rolled oats, plus 2 tablespoons for the top
2 teaspoons bicarbonate of soda
1 teaspoon fine sea salt
330ml (11fl oz) Guinness
170ml (6fl oz) buttermilk (or see page 33)
2 tablespoons black treacle
Butter, for the tin
METHOD:
1. Preheat the oven to 180°C fan (400°F), Gas Mark 6.
2. In a large mixing bowl, whisk together the dry ingredients.
3. In a large jug, whisk together the Guinness, buttermilk and treacle.
4. Make a well in the centre of the dry ingredients and, using a fork, mix in the
wet ingredients. Stir until combined; the mixture will appear quite wet.
5. Butter a 450g (1lb) loaf tin and tip the bread dough in, then sprinkle evenly
with the 2 tablespoons oats.
6. Bake in the preheated oven for 45 minutes. Once baked, allow to cool on a
wire rack before slicing. It will last, wrapped in a damp tea towel, for 1 week.
